Filed Under: Christmas | Cookies

Crispy Gingersnaps

Recipe By Tessa Arias
  |  
December 17th, 2019
4.6 from 10 votes
4.6 from 10 votes

Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make! Download my favorite Christmas cookie recipes here.

Yield: 28 cookies

Prep Time: 15 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: The perfect balance of sweet and spice.
Texture: Thin and crispy, these cookies break in half cleanly and have a satisfying crunch to every bite!
Ease: Super simple 30 minute recipe. No chilling required.
Pros: Easy and festive recipe that goes great in every Christmas cookie box.
Cons: None!
Would I make this again? Yes.

This year I received a handful of requests to publish a recipe for classic traditional gingersnap cookies that are actually crunchy.

Gingersnaps piled on a counter

Typically I enjoy more of a chewy cookie, but every once in a while I want that satisfying crunch of something sweet. I tweaked my Chewy Gingersnap recipe (which will be published in my upcoming cookbook!) to make them thin and crunchy.

Crispy gingersnaps on a cooling rack

These cookies would also make a great base for ice cream sandwiches! In fact, my best friend Ashley from Baker by Nature sent me ice cream from Salt & Straw, our favorite ice cream shoppe, as an early Christmas gift.

One of the flavors she sent was for Gingerbread Cookie Dough. I’m thinking I have to make ice cream sammies with these gingersnaps and that ice cream!!

Another idea is to use these cookies in place of graham crackers for over the top s’mores!

Of course, they’re also marvelous on their own with a glass of milk or a cup of coffee or tea.

How to Make Thin & Crispy Gingersnaps

Gingersnap cookie dough in a mixing bowl

What makes cookies crispy and crackled?

A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. That same process allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.

There’s also much more granulated sugar than brown sugar in this recipe. White sugar encourages more spread and has less moisture to make for a crisper cookie.

Lastly, a longer baking time ensures a crunchy texture all the way through the center of these cookies.

How to make flavorful gingersnaps:

First make sure your spices, especially the ground ginger, are fresh and of high quality. Second, make sure to use unsulphured molasses. Never use blackstrap molasses in baking, it’s extremely bitter. Brer Rabbit or Grandma’s in their ‘mild’ or ‘original’ flavors tend to work best.

If you want more SPICE in your gingersnaps, add a tablespoon or two of freshly grated ginger. You can also add a pinch of cayenne pepper.

Rolling gingersnap cookie dough in sugar

How to store homemade gingersnaps:

Store the gingersnaps in an airtight container at room temperature for up to 7 days. You can also store in the freezer for up to 1 month.

How to freeze gingersnap cookie dough:

Scoop out the balls of cookie dough. Place on a baking sheet and freeze until solid. Remove to an airtight container and store in the freezer for up to 2 weeks. Bake from frozen, reducing the temperature to 325°F and adding a couple minutes onto the baking time.

Crunchy gingersnaps on a plate with a glass of milk

More Christmas Cookie Recipes:

4.6 from 10 votes

How to make
Crispy Gingersnaps

Yield: 28 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make! Download my favorite Christmas cookie recipes here.

Ingredients

  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 1 1/4 cups (250 grams) granulated sugar, divided
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
  • 1 large egg
  • 1/2 teaspoon fine salt
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/4 cups (286 grams) all-purpose flour

Directions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
  3. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
  4. Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

Course: Dessert
Cuisine: American
Keyword: christmas, ginger

Photos by Ashley McLaughlin.

PS: Exciting news!

I’m writing a cookbook all about COOKIES! It’ll be out summer 2020. Click here to get the details and pre order your copy!

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Todd — December 19, 2019 at 11:21 am

    Hi Tessa – lovely recipe. I’ve been making almost the identical recipe, passed down from my grandmother, for almost 30 years. The only modification I’ve made was adding a 1/2 teaspoon of cracked black pepper. Gives them a little more bite. Give it a go. I think you’ll like it.

  2. #
    DH — December 20, 2019 at 2:00 pm

    ⭐️⭐️⭐️⭐️⭐️
    Love these! I made these cookies this morning and my husband, who doesn’t like Gingersnaps, loved these! Thank you, Tessa, for another great recipe.

  3. #
    Scarlet — December 23, 2019 at 8:41 am

    My mom loves crispy gingersnaps! It will be so fun to make homemade gingersnaps for her. Thanks for the recipe!

  4. #
    Rachel — December 23, 2019 at 9:44 pm

    I have Plantation’s organic blackstrap molasses but it says unsulphured on it too…can I still use it? Will it alter the taste a lot?

  5. #
    Floranet — December 26, 2019 at 2:48 am

    It’s nice when you see such a great work! Continue writing

  6. #
    Laura Bates — January 31, 2020 at 4:20 pm

    Made this twice. Perfect cookie. I did add an additional 1/2 tsp black pepper per a suggestion in the comments.

  7. #
    Donna — April 2, 2020 at 7:57 am

    Can you make without Rollin in sugar to cut back on sugar???

  8. #
    Carolee — April 10, 2020 at 11:27 am

    Wonderful recipe. Much beloved by my two godsons, their mother AND their grandmother! And they freeze beautifully just before baking using Tessa’s instructions for freezing cookie dough. It’s great to be able to send home bags of ready-to-bake cookies now that we all have to be social distancing! Thanks Tessa.

  9. #
    Michelle — April 11, 2020 at 12:34 pm

    I made these and they were yummy, but they came out to thick. So next day you couldnt even bite into them. What did I do wrong?

  10. #
    Randy — April 13, 2020 at 1:23 pm

    These are the best cookies I have ever made. Not just the best ginger snaps, but the best cookies! I added the fresh ginger.

  11. #
    Donna — April 24, 2020 at 7:52 am

    These were not the least bit crispy and they were puffy not flat. should I have flattened them before cooking them?

  12. #
    Sasha — April 26, 2020 at 2:55 pm

    These were delicious! I did reduce the sugar a bit. About 2 tbsp less brown sugar and about 4 tbsp less of the white sugar since molasses is pure sugar.
    I flattened them before baking and they were HUGE. They spread more in the oven and I didn’t think they would. I’m not mad, they tasted amazing and had that great crunch that you want with a ginger snap.
    I’ll just make the cookies smaller next time and keep the baking time as is.

  13. #
    Anita — April 30, 2020 at 7:16 pm

    I adjusted the sugar (used 1 cup in the mixture) only 1.5 TBS for rolling cookie ball in the sugar. I also added cracked pepper and fresh grated ginger! I flattened the cookies prior to baking!
    They came out amazing!

  14. #
    Alice — May 24, 2020 at 9:40 am

    They were so delicious thank you so much for your wonderful recipe!

  15. #
    Thabo — July 1, 2020 at 1:01 am

    Hi Tessa, can I use golden syrup instead of molasses and get the same crisp and crunch? If it is possible, how do I achieve it? Many thanks!

    • #
      Tessa Arias — July 1, 2020 at 10:20 am

      I’m not sure, I’ve only tested this recipe with molasses.

  16. #
    Nathaniel — September 21, 2020 at 5:32 am

    Hi there (:

    This recipe looks wonderful.
    How would you recommend that I veganize it?
    Would omitting the egg without a substitution be a problem?

  17. #
    Andrea — September 30, 2020 at 5:49 pm

    They spread a lot and we’re not crispy. The flavor was good but the texture was disappointing.

  18. #
    Stephanie M Dymit — October 13, 2020 at 11:37 am

    The cookies seemed to burn very easily, and didn’t have that strong ginger taste I was hoping for.

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